How to Prep Fennel

How to prep the crunchy veg--stem, fronds, and all

March 5, 2013

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(Credit: Zach DeSart)

When developing the crunchy chickpea, fennel, and citrus salad, we found a way to use not only the fennel bulb but the stem and fronds as well. Once you know how to cut it, you can get the most out of this vegetable, from top to bottom. --Sue Li

To get long slices of fennel, first cut off the stalks and fronds and set them aside. Cut the bulb into quarters through the core.
Remove all but about 1/8" of the core so that the layers are still held together. Working with one quarter at a time, slice lengthwise.
Pluck the wispy green fronds from the stalks; you can use them like an herb. Thinly cut the stalks crosswise into coins.